2,055 bake recipes

Czech Christmas cookies rolled paper-thin, packed with cinnamon, cloves, ginger, allspice, and nutmeg, sweetened with molasses and brown sugar. Crisp, spicy, and not too sweet.

Bakery-style blueberry muffins with a cinnamon streusel crumb topping. Two cups of berries pack each muffin while the pea-sized streusel bakes into a crackly sweet shell.

Almond Brownies: deeply fudgy brownies built on melted chocolate chips with almonds for crunch. Two chocolate hits (melted in batter, folded in whole) for fudgy depth and nutty contrast.

Fudgy chocolate brownies loaded with two kinds of chocolate chips and topped with toasted almonds. The saucepan method melts butter, sugar, and chocolate together for intense cocoa flavor.

These lovely biscuits are made with cheddar, parmesan, buttermilk and assorted fresh herbs. They are golden-brown outside, cheesy, herby and moist inside, have both great taste and texture.

Old fashioned classic with a twist, a little barley boosts the fiber along with corn kernels makes it more filling. Fills the kitchen with a lovely smell whilst baking.

Blueberry muffins where half the berries get mashed into the batter for purple swirls and double the fruit flavor. Sugar-crusted tops, bakery-style domes.

Easy bran muffins with All-Bran cereal, dark molasses, skim milk, and a splash of vegetable oil. Seven-ingredient breakfast muffins with classic deep molasses-bran flavor.

Bonnie's blueberry muffins are tender, lightly spiced muffins loaded with two cups of fresh blueberries and finished with a melted butter brush and sugar sprinkle. Bakery-style with a delicate nutmeg twist.

Fresh and local peaches finally hit the market, we got some last week, and this is the first cake that I made with those yummy peaches. I used most whole wheat flour, 1/3 butter, 1/3 olive oil and 1/3 applesauce, which made this coffee cake super moist and delicious.

Try these crispy oven-Fried Onion Rings. They are much healthier than deep fried rings, and still taste absolutely delicious. They are so easy to be addictive, but this time you don't have to feel guilty about it.

Angel pound cake combines the richness of a butter pound cake with a lighter, more tender crumb. Made with butter, shortening, and a hint of lemon extract, baked in a tube pan for an hour and 15 minutes.

Sour cream banana bread bakes up taller, moister, and more tender than the classic. The acid in the sour cream activates baking soda for extra lift, and the fat keeps the crumb soft for days. One bowl, ripe bananas, ready in an hour.

Fluffy whole wheat buttermilk biscuits seasoned with sage. Tender and warm goodness that's perfect with any meal.

I cut the recipe in half and made 24 mini muffins, which baked in 12 minutes. I also took the liberty of adding a pinch of ground cinnamon and 1/4 tsp. of vanilla extract.

Classic from-scratch brownies made with real melted unsweetened chocolate for deep, bittersweet flavor. Rich, fudgy squares studded with optional walnuts, no boxed mix in sight.